Effect of Storage Temperature on Biochemical and Mixolab Pasting Properties of Chinese Japonica Paddy

摘要: This study investigated the changes in germination rate, contents of oleic acids, protein, water soluble sugars, enthalpy flour gelatinization, and Mixolab dough pasting properties three varieties japonica rough rice after 18-month storage at four temperatures 4,15,25 35 oC. After an storage, paddy stored or below 25 oC had more than 70% their extracts by acid dye mixture methyl red bromothymol blue showed greenish color, but was only 30% rates, seem to be yellowish. With increase temperature, mositure content decreased, total protein changed unsignificantly. In comparison 15 oC, higher temperature (25 oC) tends decrease damaged starch, water-soluble reducing uronic acids. The 4 markedly that 15, Compared lower temperate (4 oC), (35 increased gelatinization its starch determined a differential scanning calorimetry (DSC), also characteristic torque parameters such as peak (C3), minimum (C4), retrogradation (C5), degrees decay (C3-C4) (C5-C4) with weakening (C2). results this indicate is important factor affecting physiological biochemical paddy, room are recommended maintain quality.